White Chili

Name: White Chili
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 5
Cuisine: American
Ingredients: 57 grams white beans, drained OR 1/2 pound dry white beans; 1 Tbsp extra virgin olive oil; 1 medium onion, chopped, about 1 1/2 cups; 1 clove garlic, minced, about 1 teaspoon; 2 teaspoons ground cumin; 0 teaspoons cayenne pepper; 0 teaspoons ground cloves; 227 grams chopped green chilies; 2 teaspoons dried oregano; 1 jalapeño or serrano pepper, finely chopped (optional); 907 grams boneless, skinless chicken thighs (can use breast meat, but thighs will work better), trimmed of excess fat and diced into 1/2 to 3/4-inch pieces; 710 milliliters chicken stock; 355 milliliters grated Monterey Jack cheese; 2 teaspoons salt; 1 clove garlic; 1 bay leaf

White Chili might be a good recipe to expand your main course recipe box. This gluten free recipe serves 5. One serving contains 485 calories, 50g of protein, and 23g of fat. If you have chicken stock, cayenne pepper, bay leaf, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours and 55 minutes. If you like this recipe, you might also like recipes such as 10th Annual Chili Contest: Entry #3 – Weeknight White Chicken Chili, 9th Annual Chili Contest: Entry #4 – Cajun White Chicken Chili, and 9th Annual Chili Contest: Entry #6 – White Chicken Chili.

Instructions

Place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf.

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Salt

Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer.

Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer).

Ingredients you will need

Navy Beans

Beans

Drain.

Sauté onions, garlic, spices: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Spices

Equipment you will use

Pot

Add the garlic, cumin, cloves, and cayenne and cook a minute more.

Ingredients you will need

Ground Cayenne Pepper

Clove

Garlic

Cumin

Add the green chiles and dried oregano.

Ingredients you will need

Dried Oregano

Green Chili Pepper

Add the minced jalapeño or serrano chile if using.

Ingredients you will need

Serrano Pepper

Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.

Ingredients you will need

Chicken Stock

Whole Chicken

Add cooked beans, continue to simmer:

Ingredients you will need

Beans

Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.

Ingredients you will need

Chicken Stock

Seasoning

Beans

Salt

Serve with toppings and tortillas or chips:

Ingredients you will need

Tortilla

French Fries

Serve topped with grated cheese.

Ingredients you will need

Cheese

Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole.

Ingredients you will need

Guacamole

Green Onions

Cilantro

Tomato

Salsa

Serve with fresh warmed flour tortillas or tortilla chips.

Ingredients you will need

Flour Tortilla

Tortilla Chips

Equipment

Pot

Ingredients

Servings:

57grams

white beans, drained OR 1/2 pound dry white beans 1Tbsp

extra virgin olive oil 1medium

onion, chopped, about 1 1/2 cups 1clove

garlic, minced, about 1 teaspoon 2teaspoons

ground cumin 0teaspoons

cayenne pepper 0teaspoons

ground cloves 227grams

chopped green chilies 2teaspoons

dried oregano 1

jalapeño or serrano pepper, finely chopped (optional)907grams

boneless, skinless chicken thighs (can use breast meat, but thighs will work better), trimmed of excess fat and diced into 1/2 to 3/4-inch pieces 710milliliters

chicken stock 355milliliters

grated Monterey Jack cheese 2teaspoons

salt 1clove

garlic 1

bay leaf

Recommended wine: Cava, Grenache, Shiraz

White Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia 40th Anniversary Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.